Pantry Bistro Salad

2 tablespoons extra-virgin olive oil
1/2 pound bacon, cut into 1/2-inch pieces
1/2 white onion, chopped
4 large eggs
2 heads of romaine lettuce, washed, dried, and chilled
2 capfuls red wine vinegar
Coarse salt and freshly ground black pepper
Toasted bread slices, for serving

Heat a medium skillet over medium high heat, and then swirl in 1 tablespoon of the olive oil. Add the bacon and onion and saute until the bacon is crisp, 5 to 8 minutes. Remove the bacon and onion mixture with a slotted spoon to drain on paper towels.

Meanwhile, poach the eggs in gently boiling water for 2 to 3 minutes, until the white is set and the yolk is still runny. Using a slotted spoon, remove the eggs and place on a clean kitchen towel to drain.

Slice the lettuce into 1/2-inch pieces and place in a large salad bowl. Drizzle with the remaining 1 tablespoon olive oil and the vinegar and season with salt and pepper. Toss to coat the leaves.

Divide the lettuce among 4 bowls. Sprinkle each with the bacon mixture. Place an egg on top of each and serve immediately with toasted bread.

Lifver 7-inch/16oz Porcelain Soup Bowl/Salad Bowl Set, Natural White,Set of 6

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